Tag Archives: Mutton

I am battling with three issues : 1. Weight management 2. Withdrawal symptoms from quitting cigarettes and 3. Stress. To manage stress I usually cook. But this stress management method sometimes plays havoc with issues 1 and 2. Particularly when issue 2 plays havoc with issue 1. This is a recipe that partially dealt with all the issues.This is a recipe I adapted from two recipes that I read and tried with varying degrees of success. Most importantly, this is a healthy recipe that was a major hit with my guests! The recipe is simple, hassle free and very importantly has no added oil!

This is a recipe that my father-in-law Yusuf Husain has perfected. It is his secret recipe – one which he rarely shares with others! Even if he does share it you can be sure that he will leave out some important detail. I have ‘cracked’ the recipe after many unsuccessful attempts and after much cajoling. It was cooked last night and everybody loved it. Yusuf saab approved of the preparation and finally welcomed me to the family secret!

Seal the vessel. Cook for approximately 45-50 minutes on low flame. In case you are using a pressure cooker, wait for 3 whistles and then let the meat rest while pressure is totally released from the cooker.

Open the lid and you will see that onions are totally liquefied and the meat has been simmering in the liquefied onions.

On medium heat sauté the meat until most of the liquid has evaporated.

Reduce heat and add yoghurt. Mix well. Cover the vessel once again (not under pressure) and simmer for 5-10 minutes or until the meat is totally done.

Let the meat rest for at least 15-20 minute before serving.

This is perhaps one of the most delicate, delicious and wholesome meat recipes I have come across. The cooking of meat in the onion gravy is the key to a successful result.

You can also follow the same recipe for Kate Masale Ka Chicken. With chicken you have to be careful that you do not overcook and that onions, ginger and garlic are chopped into smaller pieces to allow the onion gravy to form faster.

The red chillies and browning of the onions lend this dish its distinct reddish color. Excessive browning will make the dish very dark and some people prefer it that way. You can add approximately 1 tbsp roasted and roughly pounded coriander seeds after adding the yoghurt. This adds a little extra bite but many people do not enjoy the distinct coriander flavor. Try it or give it a miss, but this is one recipe that you must try!

Enjoy this with rotis, naan or steamed rice. I prefer devouring this recipe without any of these!

Keep the pan covered and let the mutton rest for approximately 20-30 minutes before serving.

The totally authentic Kashmiri preparation includes the very Kashmiri ingredient mawal (dried cockscomb flower) heated with around 1 cup water. I was unable to find this in the market and hence omitted this. The recipe was a huge success last night. We had our friends Mukul and Shalini over from Delhi. Lots of the excellent Sula Dindori Shiraz and then sumptuous Rogan Josh with simple steamed rice. Wonderful meal that was completed by some amazing gazak that my father-in-law had ‘procured’ from Lucknow. Mazaa aa gaya – kasam se!

Put mutton, onions, garlic, salt, chili powder, ground coriander, turmeric and water in a heavy based saucepan or pressure cooker. Cook for 20 minutes on high flame, stirring continuously (bhunaoing) or until all the water including the water from the chopped onions has dried up.

Add tomatoes and ginger paste. Cook for 5 minutes, stirring all the time.

Add oil and cook for 10 minutes, again stirring all the time. Add one or two tablespoons of water to prevent gravy from sticking to the bottom of the pot.

Add water to this. Make sure that the water covers around 1 inch above the level of the dal and meat.

Simmer under pressure for 3 whistles. Alternatively cover and simmer for 30-40 minutes until the dal and meat are fully cooked.

Open the lid. Sprinkle garam masala powder, adjust the salt and mix thoroughly. Cook on medium flame for around 10 minutes, stirring continuously. Turn off the flame.

Add fresh cream and mix into the Dal Gosht. Cover and let it rest for around 10 minutes.

Serve with lemon juice, fresh mint and brown onions.

This is a wonderful recipe that I have got from the great singer/composer and my brother from Pakistan, Shafqat Ali. The dish is attractive, delicious and a massive hit with everybody. The trick is to ensure that Bhuna Gosht is made correctly with a lot of stirring to ensure that gravy does not get stuck to the bottom of the pan.

You can make a lot of variations to this dish. Change the dal – try red lentils, kidney beans or soaked Bengal gram or a mixture of all the dals. Instead of dal you can also add vegetables like okra, cauliflower, potatoes, yam or turnips to the Bhuna Gosht to get delightful dishes! Cooking times of course will vary. You can also replace the tomatoes with yoghurt. Keep trying and serving. That is what passion is all about. Happy cooking!

Cook the mutton under pressure on low heat for around 4-5 whistles (depending on the tenderness of the meat).

Wait for all the pressure to be released, then open the lid.

Add chopped fresh coriander and mix.

While I enjoy subtle flavors and aromatic cuisines, this Mutton Kolhapuri was a welcome change. There is nothing subtle or gentle about it but it is simply delicious. You can use the Kolhapuri masala for chicken, vegetables or paneer but I think the robust flavors come out best with red meat. Eat this with the traditional Maharashtrian bread bhakri or the sinful, deep fried wada. As usual I prefer it with my staid, slightly crisp phoolka.

Jowar Bhakri

Cooked this mutton kolhapuri for my wife last night. I was showered with a lot of rekindled love, affection and a much needed foot massage. Maybe it was the poppy seeds! Or the excellent new wine from the Dindori region of Nashik. This region produces some excellent grapes and the wines from here are excellent. Sula Dindori Reserve and Chateau d’Ori are two brands that use grapes from this region. While the Sula Reserve is truly the pick of Indian wines, this new one is also quite good. Cheers!

1. Slice half the onions.
2. Chop the remaining half of the onions
3. Whisk the yoghurt in a bowl
4. Clean lamb pieces
5. Heat 100gms Ghee in a handi, add the sliced onions.
6. Saute the onions until golden brown
7. Add lamb, chopped onions, cardamom, cloves, cinnamon and bay leaves. The onions will begin to liquify. Saute on high heat until all the liquid has evaporated.
8. Add coriander powder, red chilli powder, turmeric powder and salt. Stir.
9. Immediately add ginger paste and garlic paste. Saute on high heat until fat leaves the masala.
10. Add yoghurt, bring to a boil and reduce to medium heat.
11. Saute for approximately 10-12 minutes. The yoghurt will reduce considerably.
12. Add 3 cups (approx 750 ml) water and bring to a boil.
13. Cover and simmer, stirring occasionally. Wait until the lamb is tender. If cooking in a pressure cooker, bring water to boil and cook under pressure for not more than 2 whistles.
14. Remove the pieces of meat from the gravy and keep aside.
15. Take the remaining ghee in a separate handi. Add the flour and gramflour. Saute briskly over low heat, stirring constantly, until light brown.
16. Add the separated gravy to these flours. Mix well, ensuring that there are no lumps.
17. Pass the thick gravy through a strainer into its original handi (clean the handi to ensure a smooth gravy)
18. Add the lamb pieces to the thick gravy. Bring to a boil.
19. Add the garam masala powder, mace and cardamom powder. Stir. Adjust the salt.
20. Add vetvier (kevda), cover and simmer for approximately 15 minutes.
21. Remove to a bowl and serve hot.

I prefer eating this with a nice, fluffy and slightly crisp phoolka. Keeps the meal light and the emphasis remains on the excellent meat!